“Buttery tasting almond cookies are filled with a bit of raspberry jam and dusted with powdered sugar for a sweet treat.” - by Crisco Baking Sticks®
Ingredients
Adjust Servings
Original recipe yields 30 cookies
Directions
- Heat oven to 350 degrees F.
- Cream together shortening, sugar and almond extract in large bowl until well combined. Add egg; beat until light and fluffy. Add ground almonds, flour and salt; mix on medium speed of mixer until well blended.
- Roll dough into 1-inch balls; place on ungreased baking sheets. Indent each ball with thumb.
- Bake 20 to 25 minutes. Fill each indent with scant 1/2 teaspoon fruit preserves or jam. Return to oven; bake an additional 5 minutes. Let stand 5 minutes, then remove to rack to cool completely. Sprinkle with powdered sugar when cooled, if desired.
Nutrition
Amount Per Serving (30 total)
- Calories
- 118 cal
- 6%
- Fat
- 7.4 g
- 11%
- Carbs
- 11 g
- 4%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"Excellent cookies. Got rave reviews from about 30 people. I did substitute margarine for the Crisco Butter Shortening - Sorry Crisco. I didn't have any Crisco. Very easy, very quick, nice presenta..." See moretion with the powdered sugar. I doubled the recipe and got 76 cookies. I'll be making more of these for Christmas."
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